Celebration Cake

This cake is cause for celebration! It starts with a crunchy base made with Valrhona 46% Bahibe chocolate, praline paste and roasted hazelnuts. It is then layered with pain d’épice (gingerbread cake), orange caramel, speculoos cookie butter and a milk chocolate mousse. Topped with an ultra creamy orange blossom white chocolate namalaka and wrapped in an almond jaconde dipped in praline white chocolate. 

Serves 12 

 

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